I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
What are the effects of over-pitching? Where is the line for, say, a 1.050 beer? There is also a question for to under-pitching.
In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...